These yummy and high fibre pancakes are gluten-free and dairy-free. They are paired with a coulis made with fresh organic blueberries from @panierdufermier and maple syrup 🍁
(Makes 8-10 pancakes)
1/2 cup all-purpose gluten-free flour
1/4 cup ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon iodized sea salt
1 cup almond milk (original)
2 teaspoons of natural vanilla extract
Butter (to cover the pan)
1 cup fresh organic blueberries
3 tablespoons maple syrup
In a small saucepan, coat the blueberries with maple syrup. Bring to a gentle simmer and stir frequently for about 20 minutes. Let cool.
Mix all the dry ingredients and set aside. Whip the egg and add all the wet ingredients. Mix well and add to the dry mixture. Mix again until smooth.
Coat a pan lightly with butter and bring the heat to low/medium. Cook the pancakes one by one. Add butter to the pan as needed. Serve with the blueberry coulis and enjoy!